Chunky Chili

Name: Chunky Chili
Ingredients: 1-1/2 pounds lean beef chuck roast or top round steak, cut into bite-size pieces; 1 tablespoon canola oil; 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained; 2 medium green peppers, chopped; 1 large onion, chopped; 2 garlic cloves, minced; 1 to 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 can (15 to 16 ounces) kidney beans, rinsed and drained; Crusty round French rolls, optional

11 ingredients

2 steps

Ingredients

1-1/2 pounds lean beef chuck roast or top round steak, cut into bite-size pieces
1 tablespoon canola oil
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 medium green peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 to 3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Crusty round French rolls, optional

Directions

1

In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Stir in beans during the last 30 minutes of cooking.
2

If desired, serve in bread bowls by hollowing out rolls and spooning chili into center.